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panmuffin
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Cook the noodles according to package directions until al dente. Drain and lay flat on parchment paper or foil so they don’t stick.
In a bowl, combine Boursin cheese, ricotta, egg, garlic powder, black pepper, garlic & herb seasoning, and parsley. Mix until fully combined.
In a skillet or saucepan, melt butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese, salt, and black pepper until smooth and creamy.
Spread ½ cup Alfredo sauce into the bottom of a greased 9x13 baking dish. Spoon the cheese mixture onto each lasagna noodle, followed by a spoon of chicken, then roll tightly. Place seam-side down in the dish.
Pour remaining Alfredo sauce over the roll ups. Sprinkle with mozzarella cheese.
Cover with foil and bake at 375°F for 25 minutes. Remove foil and bake another 3 minutes on low broil until bubbly and golden.
Garnish with parsley and let rest 5 minutes before serving.